| Dry sausage fermented by Lactobacillus rhamnosus strains. | |
| | |
MedLine Citation:
|
PMID: 11252505 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
|
The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated lactic acid bacteria increased from approx. 7 log10 to 8-9 log10 cfu/g and the pH values decreased from 5.6 to 4.9-5.0. The sensory test indicated that the dry sausages fermented by L. rhamnosus LC-705 were inferior to the control sausages. The presence of inoculated experimental strains as predominant organisms in the dry sausages was recognised on the basis of their genetic fingerprints by ribotyping. The concentrations of biogenic amines remained low during the ripening process. These results indicated that the studied Lactobacillus rhamnosus strains, especially strains GG and E-97800, are suitable for use as probiotic starter cultures in fermenting dry sausage. |
| | |
Authors:
|
S Erkkilä; M L Suihko; S Eerola; E Petäjä; T Mattila-Sandholm |
Related Documents
:
|
20167385 - Surface microbiota analysis of taleggio, gorgonzola, casera, scimudin and formaggio di ... 6126595 - A bacteriocin typing scheme for bacteroides. 20951815 - Probiotic properties of lactobacillus strains isolated from the feces of breast-fed inf... 10676145 - Aggregation of sow lactobacilli with diarrhoeagenic escherichia coli. 6414365 - Influence of clindamycin on derepression of beta-lactamases in enterobacter spp. and ps... 18275675 - Quantification of lamivudine-resistant hepatitis b virus mutants by type-specific taqma... |
Publication Detail:
|
Type: Journal Article |
Journal Detail:
|
Title: International journal of food microbiology Volume: 64 ISSN: 0168-1605 ISO Abbreviation: Int. J. Food Microbiol. Publication Date: 2001 Feb |
Date Detail:
|
Created Date: 2001-03-16 Completed Date: 2001-10-18 Revised Date: 2006-04-13 |
Medline Journal Info:
|
Nlm Unique ID: 8412849 Medline TA: Int J Food Microbiol Country: Netherlands |
Other Details:
|
Languages: eng Pagination: 205-10 Citation Subset: IM |
Affiliation:
|
Department of Food Technology, University of Helsinki, Finland. susanna.erkkila@bh.spt.fi |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
Animals Biogenic Amines / biosynthesis Colony Count, Microbial DNA Fingerprinting Fermentation* Food Microbiology Hydrogen-Ion Concentration Lactobacillus / genetics, metabolism* Meat Products / microbiology* Probiotics Ribotyping Taste |
| Chemical | |
Reg. No./Substance:
|
0/Biogenic Amines |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Factors affecting capsule size and production by lactic acid bacteria used as dairy starter cultures...
Next Document: Lactic acid bacterial diversity in the traditional mexican fermented dough pozol as determined by 16...